Most Recent Recipes Below

The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.


DEERSFEET(meringue)

Posted On January 6, 2011

Filed under Cookies, Meringue

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2 egg whites, at room temperature

7 tbsp. sugar

1 1/4 cup fine coconut

1 cup icing sugar

2 tbsp. strong coffee

2 tbsp. butter

Melted semi-sweet chocolate

Beat egg whites until stiff.  Gradually add sugar and continue to beat.  Fold in coconut.  Using a pastry tube or spatula, shape the batter into fingers, 3 inches long and 3/8 inch wide on ungreased cookie sheet.  Bake in a moderate oven 375 deg. for about 8 minutes.  Cool on pan.  Remove with spatula and place together in pairs with filling.

Make filling by creaming butter,  add icing sugar and mix to a smooth paste with coffee. Dip each end in melted semi-sweet chocolate. (any favourite filling could be used, would be delicious with lemon curd)

NUT DREAMS( Meringue)

Posted On January 6, 2011

Filed under Cookies, Meringue

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2 egg whites at room temperature

1 cup finely chopped nuts

3/4 cup granulated sugar

Beat egg whites until very stiff.  Beat in sugar.  Divide mixture into two bowls.  Add the nuts to one bowl. Put 1 tsp. plain meringue on cookie sheet and top with tsp. of the nut mixture.  Bake in a very slow oven. 275 deg. until golden brown, about 20 to 30 minutes. (watch baking closely)   Any finely chopped nut can be used.

PERISHKI

Posted On December 27, 2010

Filed under Cookies, Meringue

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Auntie Margie’s recipe. She said this is a “recipe to treasure”.

Ingredients:

3 egg yolks

1 cup butter

2 tsp. rum

2 tsp. lemon juice

2 tbsp. sour cream

2 cups flour

Mix butter and flour together. Beat egg yolks slightly, add cream, rum, and lemon. Beat this into the butter flour mixture, turn out onto floured board and shape into balls the size of big marbles. Chill overnight. Roll each into a square thickness of pie crust. In centre of each, put a tsp. of thick jam and walnut. Moisten edges and fold over into turn over. Bake mod. Oven 375deg.. When baked, put a spoon of meringue (made with 3 egg whites and sugar) on top of each and decorate with walnut. Bake again in slow oven until meringue is light brown.

CHOCOLATE MERINGUE FINGERS

Posted On December 27, 2010

Filed under Candies, Cookies, Meringue

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from Grandma Ralfs

Ingredients:

2 egg whites

3 tbsp. Water

4 oz. Caster sugar

½ oz. Cocoa

1 gill double cream( 1/4 pint or 5 fluid oz.) whipped

Rub a baking tray with a few drops of salad oil and dust with flour.

Put cocoa in small saucepan with water and cook a few minutes, then put aside to cool.

Whip the egg whites stiff, then whip 2 dessertspoons of the sugar with the whites and beat until stiff. Fold in the remaining sugar with the cooled chocolate mixture. Put mixture in forceing bag with ½ “ pipe and pipe fingers of the meringue on to prepared tray. The mixture should make 18 fingers. Bake in a low oven 180 deg. For 1 ½ to 2 hours, or til they are dry.

Sandwich together with whipped cream.

MERINGUES

Posted On December 22, 2010

Filed under Candies, Meringue

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(Cool 100 F oven)- from Rosemary’s friends Nancy and Ursula McCoy

1 pound sifted white granulated sugar

6 egg whites

Beat the egg whites until stiff and dry (about 5 minutes). Add 1/3 of the sugar and beat it in. Add the rest of the sugar and mix in mostly by hand. Put the mixture in a pastry bag and pipe out onto greaseproof paper (this is cooking parchment, NOT wax paper but brown paper will do).  Bake overnight in a cool (100 to 150 F) over to completely dry out.  Makes a lot, about 6 dozen.  You can make rounds, or strips or nests.

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